Somehow we’ve ended up with odd amounts of baking ingredients that are demanding entirely too much space in the kitchen. So we came up with these cookies. We had a ridiculous amount of opened, partially empty bags of chocolate chips, almonds and soft caramel chews. As you can probably guess, those were the ingredients that were thrown in.

Salted Caramel Chocolate Chip Cookies Recipe

PREP 15mins

COOK 10mins

TOTAL 25mins

The base recipe is adapted from Nestle then we throw in chocolate chips, caramel candies, almonds, and a generous pinch of salt. These would be excellent with dark chocolate — something we plan to add the next time we make them.

Directions

Heat the oven to 375 degrees F. Line two cookie sheets with parchment paper or silicone baking mats.

In a large bowl, whisk the flour, baking soda, and 1/2 teaspoon of salt. In another large bowl, using a hand mixer, beat the butter, granulated sugar, brown sugar and vanilla until creamy.

Add the eggs, one at a time, beating well after each addition. Gradually beat in the flour mixture. Stir in chocolate chips, caramel pieces and nuts.

Drop by rounded tablespoon onto baking sheets then sprinkle each cookie with a pinch of the course sea salt. Bake until the edges are golden brown, 10 to 12 minutes.

Cool on baking sheets for 2 minutes then carefully slide the entire sheet of cookies, still on parchment paper or baking mat, from the baking sheet and onto a wire rack to cool until the caramel firms up enough to move the cookies.

Adam and Joanne's Tips

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